- 5 medium sized tomatoes, cut in half
- 5 garlic cloves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 medium onion
- 2 tsp fresh oregano, minced [use only 1/2 tsp if you used dried]
- 2 TBS fresh basil, minced [use only 1 tsp if using dried basil]
- 2 tsp sugar
- 2 C chicken broth
- 1 C heavy cream
In a blender combine all ingredients except for the chicken broth and heavy cream.
In a large 6-8 quart pot on medium high heat, combine broth, heavy cream, and tomato mixture. Whisk until well combined.
Once soup comes to a boil, turn the heat and let the soup simmer for approximately 15 minutes, until thick.
Serve with grilled cheese sandwiches!